Making Jams and Jellies
with liquid pectin
- 4 cups plum juice (about 4½ pounds plums and ½ cup water)
- 7½ cups sugar
- 1 pouch liquid pectin
Yield: About 7 or 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare juice. Sort and wash fully ripe plums and cut in pieces; do not peel or pit.
Crush fruit, add water, cover, and bring to boil over high heat. Reduce heat and simmer for 10 minutes.
To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring
constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to
a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Plum Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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